Extra Virgin Olive Oil

The character and quality of this oil are the result of a healthy and vital soil which, together with particular climatic characteristics, constitutes the correct starting point with which our company produces from organic farming, in full respect of the environment. It is a blend of native varieties (moraiolo, leccino, frantoio and pendolino) mainly grown in central Italy, classified as medium herbaceous fruity with hints of field herbs and thistle. The olives are rigorously hand-picked directly from the tree from mid-October to mid-November, respecting the right degree of ripeness which varies according to the variety present. The same olives are cold pressed for the extraction of the oil within 24 hours. Extra virgin olive oil is the main food of the Mediterranean diet, known by all for its beneficial effects. In fact, extra virgin olive oil helps lower cholesterol, prevents the risk of stroke, decreases the risk of heart attack, blood pressure and diabetes. It is also considered an anticancer. The polyphenols and vitamin E present in extra virgin olive oil, thanks to their antioxidant action, help prevent arteriosclerosis and slow down the aging of cells. Benefits have also been shown for bones in the prevention of osteoporosis. In fact, the regular intake of extra virgin olive oil improves the absorption of calcium by the body.

It is bottle in 500 ml. The shelf life is 2 years.